Trout Dale Oatmeal-Raisin Cookies

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet click here.

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.

The longer you bake these cookies, the more crisp they will be. I prefer them baked the minimum time so they remain a little chewy. To personalize the recipe, instead of (or in addition to) the raisins, you can add 3/4 to 1 cup dried cranberries, dried cherries, cut-up dried apricots, chocolate-coated raisins, or chopped nuts.

Pan Preparation: Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.

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Preparation

Divide oven into thirds and preheat to 350°F. Bake 12 to 16 minutes. Prepare the cookie sheets as directed.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.

In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.

Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)

Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.

Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.

From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers

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Recent Reviews

Excellent cookie for high altitude. My family and I loved them and they are the tastiest Oatmeal Cookie I've had : ) We will make them again..

MileHighMommy11 from Denver, CO /

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Delicious, moist, not too sweet. Used quick oats as that's all I had, and it was fine! Will make again, maybe with a few choc chips this time!

foofoodie /

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Ever since a batch of these were used to celebrate on top of Mt Elbert, the tallest peak in Colorado, they have been called Summit Cookies by my friends and family. A great altitude cookie that frequently gets chocolate chips, other dried fruit and nuts.

blkolb from Alamosa, CO /

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Just made these oatmeal cookies. I used ¾ cups of brown sugar and ¾ cups of white sugar and I replaced the cinnamon by the zest of one large orange. They are great and like the author, I like them chewy, 12 minutes is perfect

mdextras from Ottawa (ON) Canada /

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These cookies are easy and delicious. Even if you screw up and use baking powder instead of soda you get a great cookie. I've made these with raisins, sultanens, and dried cranberries. It seems any dry fruit goes great.